Perhaps the easiest, and most common thing to learn to can is applesauce. You only need a few things to get a shelf full of yummy appleyness for winter, apples, water, a blender, jars, and a canner.
True Story: My first experience with canning was with applesauce. I didn’t have a real water bath canner, just a large stock pot with a towel at the bottom. I literally had to cook the apples, blend them up, and then wash out the pot, fill it with water to boil so I could do 4 quarts at a time. A bushel of apples took me nearly two days to complete! But, hey, I did it, right?
Here’s an easier way to learn how to can applesauce.
First, wash the apples and cut into quarters. Slide your knife at an angle to remove the core, leaving the apple skin on. You can peel them if you want, but you really don’t have to.
Then, place your apples in a large pot, without crowding, and cover with water.
- Bring to a boil slowly, as the apples cook down.
- When they are soft and mushy, remove the pot from the heat and transfer the apples to a blender or food processor.
- Blend until they are smooth, or as chunky as you like.
- You can add 1 Tablespoon of cinnamon per quart at this time if desired.
Return the applesauce to a rolling boil, and fill hot jars to ½ inch headspace.
- Carefully remove any and all air bubbles.
- This is especially important for applesauce, as there can be a lot of them.
- Water bath process for 20 minutes for pints, 30 minutes for quarts.
You don’t want to pressure can applesauce as it gets too “frothy” in the canner and can go all over the place. Trust me on this one, mmkay?
Have you canned applesauce before? How many jars did you preserve?